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Chemical composition and fatty acids profile of chocolates produced with different cocoa (Theobroma cacao L.) cultivars

Overview of attention for article published in Food Science and Technology, June 2020
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1 X user

Citations

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31 Dimensions

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112 Mendeley
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Title
Chemical composition and fatty acids profile of chocolates produced with different cocoa (Theobroma cacao L.) cultivars
Published in
Food Science and Technology, June 2020
DOI 10.1590/fst.43018
Authors

Calionara Waleska Barbosa de MELO, Matheus de Jesus Bandeira, Leonardo Fonseca MACIEL, Eliete da Silva BISPO, Carolina Oliveira de SOUZA, Sérgio Eduardo SOARES

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The data shown below were collected from the profile of 1 X user who shared this research output. Click here to find out more about how the information was compiled.
Mendeley readers

Mendeley readers

The data shown below were compiled from readership statistics for 112 Mendeley readers of this research output. Click here to see the associated Mendeley record.

Geographical breakdown

Country Count As %
Unknown 112 100%

Demographic breakdown

Readers by professional status Count As %
Student > Bachelor 10 9%
Lecturer 8 7%
Student > Master 7 6%
Student > Ph. D. Student 7 6%
Student > Doctoral Student 5 4%
Other 20 18%
Unknown 55 49%
Readers by discipline Count As %
Agricultural and Biological Sciences 17 15%
Biochemistry, Genetics and Molecular Biology 9 8%
Engineering 6 5%
Chemistry 5 4%
Unspecified 4 4%
Other 9 8%
Unknown 62 55%